Sophie from St Ives, Cambs said:
I try to plan and cook from scratch, I have one monthly shop delivered, and try to go local for any bits. I wish... More
Cook Once - Honey Baked Gammon
A piece of gammon is a practical joint for a family lunch. Serve it with parsley sauce, mashed potatoes or a vegetable mash.
Ingredients
- 1kg boneless gammon will feed 6-8 people. It depends how hungry they are!
-
2 tablespoons English Mustard
Mustard
Worth keeping a few different types.
- French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces.
- English is good for roast beef, steak, gammon or sizzling sausages.
- Wholegrain is used in chutney’s and pickles
-
2 tablespoons runny Honey
Honey
Enjoy it over ice cream, yoghurt or pancakes or spread onto toast or croissants.
- Honey is also an ancient remedy for the treatment of infected wounds.Manuka Honey has recently been ‘rediscovered’ by the medical profession, particularly where conventional modern therapeutic agents are failing.
- If it gets too cold it will crystallise. Just put the pot in a microwave for 30 seconds and it will return to its normal state.
Instructions
- Preheat the oven to 170°C ( 325°F) mark 3.
- Soak the gammon according to the suppliers instructions. Wrap the gammon loosely in foil so that there is room for the air to circulate. Place the parcel in a tin and cook for 20 minutes per 450g.
- Mix the mustard and honey together in a small bowl. About 10 minutes before the end of its cooking time, remove the gammon from the oven and open up the foil. Remove the skin, if there is any. Score the fat, in a diamond pattern if you like, then spoon the mustard and honey glaze all over it.
- Increase the heat of the oven to 220°C (425°F) mark 7, and return the gammon to the oven for the last 10 minutes, basting from the tin if it looks dry.
- Once it is cooked, remove the gammon from the oven, wrap it back up in its foil and allow to stand for 15-20 minutes before carving and serving.
Eat twice Recipes for your leftover gammon
TOP TIP
If you have got rock-hard brown sugar or crystalised honey... Read more
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